The Vegetable Pulao recipe is a festive and aromatic rice preparation wherein fresh vegetables, fluffy basmati rice, and spices mingle in their magic. Hailing from the Indian sub-continent, this dish wafted into the palate with rich flavours and an alluring aroma. Golden brown onions caramelised to perfection add a depth of sweetness to the base. Various vegetables, including carrots, peas, green beans, and potatoes, add a wonderful amount of crunch. The critical taste here is in the right mix of spices: cumin, coriander, cardamom, and cloves, which create just the right saut with vegetables so the rice can pick up its multidimensional yet well-balanced flavour. Adding freshness to the dish, fresh herbs like cilantro and mint do a lot of good. The long-grain, aromatic basmati rice is cooked apart and folded gently into the spiced vegetable mixture to perfectly merge flavours. The Vegetable Pulao recipe is often garnished with fried onions and a sprinkle of nuts for added texture and a touch of indulgence. It is also light on the stomach, eaten alone or with yoghurt or raita or a pickle accompaniment to give it that extra flavour. Whether it be a family gathering that calls for it or the need to provide the family with a comforting dinner on a weekday, Vegetable Pulao is a celebration of a simple yet exquisite culinary tradition.

• 250 gms basmati rice
• 1/4 cup mixed vegetables
• 1 tsp cumin
• Lemon
• 1 tomato
• 1 tsp pav bhaji masala
• Salt
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp ginger garlic paste
• 1 onion
• 2 tbsp cooking oil

• Wash 250 gms of basmati rice in cold water 3-4 times. This helps take away extra starch in the rice so that the rice won't be sticky.
• Soak the rice in water for about 20 minutes; this allows the rice to take in just enough water to help produce fluffy, separate grains when cooked. Drain the water from the rice with the help of a sieve or colander. Take a large pot, fill it with water, and bring it to a boil; add a pinch of salt to the pot. Add strained rice in boiling water until it is 90% cooked. The rice should be tender yet firm at the bite. It takes about 5-7 minutes.
• After the rice is 90% cooked, drain extra water and keep the rice aside.
• Heat 2 tbsp of oil in a tawa or a large frying pan on medium heat. Let the oil come to a high temperature and start sizzling.
• Add one tsp of cumin seeds to this hot oil. Within about 30 seconds, let them sputter and release fragrance.
• Add one chopped onion to this pan. Saut onions until they are golden brown, stirring occasionally. This would take about 5-7 minutes. The caramelised onions give a deep, rich flavour to pulao.
• Add 1 tsp of ginger-garlic paste to the saut ed onions. Mix well and cook for 1 minute till the raw smell of the paste evaporates and the flavours meld nicely.
• In the pan, add one finely chopped tomato. Cook until the tomato turns soft and mushy, stirring occasionally; this would take about 3-4 minutes. The tomatoes help in giving a flavourful base to the masala.
• Add 1/4 cup of boiled and chopped mixed vegetables comprising carrots, peas, beans, and capsicum to this. Mix well and saut for 2-3 minutes to allow the vegetables to merge into the tomato and onion mixture.
• Add 1/4 tsp turmeric powder, red chilli powder, pav bhaji masala, and salt to taste. Mix everything well so the vegetables and onions get well coated with these spices.
• Cook for 2 minutes to get the aroma of the spices mixing well with the vegetables.
• Now add the cooked rice into this pan containing vegetable and spice mixture. Mix the rice with masala carefully so that the rice is well coated with the spices and the vegetables are evenly spread.
• Mix gently, always careful that there is no breaking of rice grains. You can mix it with a spatula or a big spoon.
• When rice is well mixed with masala and warm, switch off the heat.
• Garnish the pulao with freshly chopped coriander leaves and squeeze a lemon for bursts of freshness and flavour.
• Serve the hot vegetable pulao with raita or yoghurt, an ideal accompaniment to such spiced rice, as it adds a cooling effect.
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